I'm a photographer doing a shoot next week where we are recreating portions of famous menus from the 20th century. We have researched with success most of the recipes, but one that has us stumped is from Robert Frost's birthday dinner in Washington DC in 1962. They had Breast of Pheasant Strasbourg au Plumage. Does that mean they served it with the feathers? Wrapped in bacon (Strasbourg)? I've checked out Escoffier, La Varenne, Google, etc. Any help would be most appreciated!
Thanks,
Steve Adams

Steve Adams wrote:I'm a photographer doing a shoot next week where we are recreating portions of famous menus from the 20th century. We have researched with success most of the recipes, but one that has us stumped is from Robert Frost's birthday dinner in Washington DC in 1962. They had Breast of Pheasant Strasbourg au Plumage. Does that mean they served it with the feathers? Wrapped in bacon (Strasbourg)? I've checked out Escoffier, La Varenne, Google, etc. Any help would be most appreciated!Thanks,Steve Adams

Strasbourg most likely meant the dish included foie gras (common nomenclature.) And , yes, the plumage would have been a part of the presentation. Want to borrow the stuffed pheasant on my mantle for the shoot?